Bearing strong contrast to many countries within the Arabian Peninsula which are characterised by inhabitable desserts, Iran is surprisingly quite well known for their vegetable and fruit produce. The first impressions of Iranian produce for me has to be their emerald green pistachios and saffron but more recently we saw other fruits like oranges imported from there as well. The local climate is particularly conducive for fruit and vegetable cultivation it seems. As such, fruits and greens form a large part of an Iranian diet and this can be seen through the variety of salads enjoyed by them. Amongst what I’d read on Persian cuisine, Salad-e Shirazi must surely be the easiest to prepare.
This month’s MFF brings us to Sabah, the Land Below the Wind. Admittedly, I do not know anything about Sabah nor its culinary heritage. So I guess its going to be a month of “copycating” around. While searching for over the internet for interesting Sabahan dishes to prepare, I came across Hinava, a raw fish salad made with few other items, and mostly readily available at hand. It seems that simplicity in ingredients and technique is an ideology perpetuated in Sabahan cuisine. While some may dub it as being primitive and unsophisticated, I choose to think that the minimalistic approach actually maximises the experience of the true flavours of each ingredient. Less is more.